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Cinnamon Roll Cookies

These Cinnamon Roll Cookies are cute and delicious which makes them perfect for a cookie exchange.

I belong to a wonderful group of food bloggers here in LA and our annual Christmas Cookie Exchange is one of the highlights. Thanks, Erika from In Erika’s Kitchen for hosting this fun day.

I was looking for a unique cookie to bring and stumbled upon this recipe from Sally’s Baking Addiction. Cookies are not my forte so I have to call on expert help, and Sally is an expert.

Today’s Recipe: Cinnamon Roll Cookies

I had every ingredient on hand for these cookies, and you’ll likely have them on hand too because they’re basic and simple. You’ll agree that this is a huge bonus – there was no shopping required. The recipe makes a basic sugar cookie dough that you roll out and brush with butter and sprinkle with cinnamon and sugar.

Next tightly roll up the dough, just as if you were making real cinnamon rolls.

There will be cracks in the dough as you roll, just pinch together when necessary.

Once the dough has chilled for 2 hours, cut it into 1/2 inch thick slices.

While the cookies bake for 10-11 minutes, make the simple 3-ingredient frosting.

Once the cookies are out of the oven place them on a rack to cool completely before you drizzle the frosting over them.

These adorable – and scrumptious – Cinnamon Roll Cookies will be the hit of your next cookie exchange or holiday party. These cookies keep perfectly in an air-tight container for 5 days at room temperature.

Dorothy from Shockingly Delicious had a great idea about adding 1/4 teaspoon cinnamon in the icing for an even bigger cinnamon bomb flavor. I will try that next time I make them.

Cinnamon Roll Cookies

These adorable cookies will be the hit of your next cookie exchange or holiday party.

Course
Dessert

Servings36cookies

AuthorSally's Baking Addiction

Ingredients

2 1/4cups281g all-purpose flour (spoon & leveled)

1/2teaspoonbaking powder

1/4teaspoonsalt

3/4cup170g unsalted butter, softened to room temperature

3/4cup150g granulated sugar

1large eggat room temperature

2teaspoonspure vanilla extract

Filling

2tablespoons15g butter, melted and slightly cooled

1/4cup50g granulated sugar

1tablespoonground cinnamon

Icing

1cup120g confectioners' sugar

3tablespoons45ml milk

1/2teaspoonpure vanilla extract

Instructions

Make the dough: Whisk the flour, baking powder, and salt together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9x7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.

Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)

Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.

Make ahead tip: Baked cookies (with or without icing) freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the cookie dough for up to 2 days (step 5). You can also freeze the cookie dough before rolling for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

I imagine you could keep the dough is kept in the fridge or freezer until the cookie monster strikes. So that in true slice and bake style you’d have fresh from the oven homemade cookies in minutes. GREG

I LOVED THESE! I took home 5, and I was kind enough (patting myself on back) to share 1 with husband, 1 with son, and the rest for ME ME ME! Printing this recipe so I can make them myself…I think I had better send the plate in to husband’s work, or I will be in trouble here alone with those cookies.